Pin it
This Italian Shredded Chicken has saved my weeknight dinner routine more times than I can count. On busy soccer practice nights I toss everything in my Instant Pot and by the time we get home the whole house smells amazing. The chicken gets so tender it practically shreds itself and that rich tomato sauce with Italian herbs turns simple ingredients into something special. My family thinks I've been cooking all day.
Cook Once Eat Twice
The best part about this recipe? It's like getting two meals for the work of one. We usually have it over pasta the first night my kids fight over who gets the extra sauce. Then I turn the leftovers into the most incredible Italian sandwiches for lunch the next day. My husband says they're better than his favorite sub shop.
Shopping List
- Chicken Thighs: Get about 5 pounds with bones and skin they add so much flavor
- Pasta Sauce: A big 24 oz jar use your favorite mine's the garlic and herb kind
- Herbs: Oregano basil and parsley dried ones work great
- Garlic Powder: Just a good shake
- Sea Salt: Season as you go
- Tomato Paste: One small can makes the sauce extra rich
- Green Beans: A can drained my sneaky way to add vegetables
- Water: Just a splash for the cooking liquid
Kitchen Time
- Getting Started
- Pour some water in your pot then layer in those chicken thighs skin up. Pour over your sauce add all those lovely herbs and seasonings. Give everything a gentle stir to coat the chicken.
- Let It Cook
- If you're using an Instant Pot 15 minutes on high then let it rest for 10 minutes before releasing the pressure. For slow cooker folks let it go for about 5 and a half hours on low.
- Final Touches
- Drain your green beans and grab that tomato paste while you're waiting.
- Shred Time
- Fish out the chicken it'll be falling apart tender. Shred it up toss away the skin and bones then back into that sauce it goes. Add your green beans and tomato paste let everything get happy together.
- Time to Eat
- Save half for tomorrow's sandwiches serve the rest over your favorite pasta tonight.
Pin it
Perfect Partners
We love this over any kind of pasta with plenty of garlic bread for sauce soaking. A simple green salad on the side and dinner is done. For sandwiches the next day load up some crusty rolls with the chicken and melty mozzarella pure heaven.
Keeping It Fresh
Leftovers stay good in the fridge for three days in a covered container. Sometimes I make a double batch and freeze portions perfect for busy weeks ahead. Just warm it up slowly add a splash of water if needed to keep it saucy.
Kitchen Questions
Yes you can use boneless chicken if you prefer it just won't be quite as rich. No Instant Pot? Your slow cooker works great. I love throwing in extra vegetables mushrooms are amazing in this and my kids don't even mind the spinach when it's mixed in with all that sauce.
Pin it
Frequently Asked Questions
- → Why use chicken thighs instead of breasts?
- Chicken thighs stay more tender and flavorful when slow cooked. They also shred better and are less likely to dry out during the long cooking process.
- → Can I freeze the leftover shredded chicken?
- Yes, the shredded chicken freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before using.
- → Why add water to the bottom of the pot?
- The water helps prevent burning and ensures proper pressure building in the Instant Pot. It also helps create steam for even cooking in the slow cooker.
- → Can I use different vegetables?
- Yes, you can substitute the green beans with other vegetables like bell peppers, carrots, or mushrooms. Add them when the recipe calls for the green beans.
- → Why leave the skin on during cooking?
- The skin adds flavor during cooking even though it's being discarded later. Since it's being discarded anyway, there's no need to trim it beforehand.